Sacramento daily record-union. [volume] (Sacramento [Calif.]) 1875-1891, 1887-05-07
THE HOUSEHOLD.

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pound OF butter, pound of sugar, season
with nutmeg and bake in rich crust.
For cream cake use one and half cups
of sugar, one cup of cream, two eggs, three
cups of -four. If the cream is sweet add
one teaspoonful of cream of tartar, but if
sour omit it add lemon or nutmeg for fla
vor. Bake in one loaf.
To make breakfast fritters take one cup
of boiled rice. one pint of -four, one tea
spooful of salt, two eggs beaten lightly, two
teaspoonfuls of baking powder stirred into
the flour. and enough milk to make thick
batter. Fry like griddle cakes.
For queen of pudding take one pint of
bread crumbs, one quart of milk, one cup
of sugar, yolks of four eggs. spoonful of
butter, a teaspoonful of extract of lemon.
Bake till done and spread with layer of
fruit Jelly. Whip the whites of the eggs to
a FROM with cup of sugar and the Juice OF
a lemon; spread on top and brown.
For Washington pie use one teaspoonful
OF butter, one cup of sugar, beaten well to-
gether, one-half teaspoonful of soda and
one teaspoonful of cream of tartar dissolved
IN one cup Of sweet milk, one egg and one
cup of -four. Bake in layers. Sweeten a
cup of sweet cream to the taste, beat well
and place between the cakes and over the
top.
For veal croquettes chop half pound veal.
add half teaspoonful of salt, half teaspoon
full of celery salt, quarter saltspoonful cav
enne, one saltspoonful of white pepper, a
few drops onion juice, one teaspoonful of
chopped parsley and one teaspoonful lemon
JUICE. Add one pint of thick cream sauce.
Cool, shape, roll in crumbs, egg and crumbs,
and fry in hot fat.
For cabinet pudding take a pound of
stale sponge cake, half cup of stoned raj
sins, Ealf cup of canned peaches, half a
cup OF blanched almonds, half cup of cit
ron. Lay some of the cake in the bottom
of mold, cover with fruit, put more slices
OF cake, pour over half pint of milk, four
eggs and cupful of sugar. Steam an hour
and serve with fruit sauce.
For cold rice, sliced and toasted, boil the
rice the night before, pour it into a yellow
dish and place it in the ice-box with a
weight upon it. The next morning cut it
IN halt-lnch slices, brush little butter
over them, place the slices between the
double broiler and toast to a delicate
brown pour little butter over them add
salt and pepper and the juice of an orange.
Many of the preparations sold for clean
ing silver leave the surface more or less
deadened, thus impairing its beauty. The
best plan is TO rub the silver first with a
mixture of equal parts of powdered rouge
and silicon. Then wash thoroughly each
piece separately. Then lay on piece of
channels skin some of the rouge. which
comes in blocks, and single application
viii leave the silver with a surface as
bright as when new.
A good cough syrup is made of one
pound of figs, one pound of raisins, three
lemons, one-half pound of rock candy, one
hall pound Of loaf sugar, and one quart of
cider brandy. Split the fruit and Slice the
lemons and put them in a Mason jar, in
layers; divide the sugar and rock candy
evenly between the layers and pour over
the whole the cider brandy. Allow it to
stand three days before using. Take a
wInegiassful three times day.
For boiled corn starch custard boil a mint
of milk; mix a small dessertspoonfui of
corn starch with little cold milk, only
enough to make it smooth paste; stir the
boiling milk to it; return to the saucepan
and boil for ten minutes. Sweeten with
two tablespoonfuls of sugar, add the sixth
OF saltspoonful of salt, then stir it to one
or two beaten eggs. Let this thicken in
the same way as for custard. There is not
the same danger of curdling, but if il is
not cooked the custard will be ropy instead
OF creamy.
Au luea lOr the breakfast table is an egg
coy, to keep boiled eggs warm. 1t is a
square of thin canvas worked in the cor
ners with conventional design in silks
and woods, lined with soft, bright-coIored
flannel and buttonholed in points around
the edges, beneath which is set fringe of
soft wool tassels lightened up with threads
of tinsel. The four corners are folded over
as if in handkerchief case, to cover and
protect the eggs, and tied at the points
with ribbons, the whole making bright
and in some cases useful ornament for the
table.
For boiled bread pudding place in
chopping tray as many pieces ofstale bread
as will make one quart or three pints of
crumbs. After chopping fine put in
cloth or pudding bag Press the crumbs
together firmly and tie tightly. Put the
bag of crumbs in kettle with boiling wa
ter enough to cover Add large teaspoon
full of salt to the water. Boil three-nuar
tiers of an hour. This pudding, if properly
made, will be in solid form when taken
from the cloth. Egg sauce is made by
beating the whites of two eggs to a stiff
roth, add the yolks. and one half cupful of
sugar Flavor with lemon or vanilla. Beat
together three minutes